CDM PRACTICE TESTS /MDS SECTIONS
K,DIETARY ASSESSMENTS ,FOOD
SAFETY,HACCP,STAFFING,BUDGETING &
REGULATORY COMPLIANCE EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
When a food shortage occurs, substitutes offered should be
of a similar: - ANSWERS-nutritive value
If a client does not select enough food from the selective
menu, what should the CDM do? - ANSWERS-encourage the
client to add a choice
A client with diabetes who is about to be discharged from
the hospital should be given a copy of: - ANSWERS-the diet
history
,The CDM is preparing for an inservice about changes in
cardiac diets. What organization would provide the best
information? - ANSWERS-American Heart Association
When planning a diet instruction, the CDM should first: -
ANSWERS-Review the diet history
What is the most important teaching material the CDM can
provide to an english speaking chinese client on a diabetic
diet based on exchange lists? - ANSWERS-A meal pattern
with appropriate food preferences
What recommendation would be given to a client about to
go home whose food preferences are fast foods? -
ANSWERS-Help the client choose healthy foods from a fast
food menu
The CDM learns that several clients have refused to eat the
meatloaf served for dinner. The manager should first: -
ANSWERS-send the clients a substitute for the meatloaf
A foodservice delivery system where meals are
rethermalized and served from galleys throughout the
facility is called: - ANSWERS-decentralized
, The CDM notices that there are many large servings on the
trayline. The managers first concern should be: - ANSWERS-
they may run out of food before the end of trayline
The CDM noticed that 10 am nourishments sent up to the
floor are not passed to the clients. Whom should the
manager consult first about this problem? - ANSWERS-the
director of nursing
A nutritional food supplement should be offered to a client
who: - ANSWERS-has a significant weight loss
Which of the following statements best characterizes
continuous quality improvement? - ANSWERS-the clients
should be monitored for weight gain
During a survey, which of the following quality concerns
would most likely affect foodservice? - ANSWERS-
prevalence of weight loss
A client routinely refuses to drink milk. What would the
CDM do first? - ANSWERS-talk with the client to find an
acceptable alternative
K,DIETARY ASSESSMENTS ,FOOD
SAFETY,HACCP,STAFFING,BUDGETING &
REGULATORY COMPLIANCE EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
When a food shortage occurs, substitutes offered should be
of a similar: - ANSWERS-nutritive value
If a client does not select enough food from the selective
menu, what should the CDM do? - ANSWERS-encourage the
client to add a choice
A client with diabetes who is about to be discharged from
the hospital should be given a copy of: - ANSWERS-the diet
history
,The CDM is preparing for an inservice about changes in
cardiac diets. What organization would provide the best
information? - ANSWERS-American Heart Association
When planning a diet instruction, the CDM should first: -
ANSWERS-Review the diet history
What is the most important teaching material the CDM can
provide to an english speaking chinese client on a diabetic
diet based on exchange lists? - ANSWERS-A meal pattern
with appropriate food preferences
What recommendation would be given to a client about to
go home whose food preferences are fast foods? -
ANSWERS-Help the client choose healthy foods from a fast
food menu
The CDM learns that several clients have refused to eat the
meatloaf served for dinner. The manager should first: -
ANSWERS-send the clients a substitute for the meatloaf
A foodservice delivery system where meals are
rethermalized and served from galleys throughout the
facility is called: - ANSWERS-decentralized
, The CDM notices that there are many large servings on the
trayline. The managers first concern should be: - ANSWERS-
they may run out of food before the end of trayline
The CDM noticed that 10 am nourishments sent up to the
floor are not passed to the clients. Whom should the
manager consult first about this problem? - ANSWERS-the
director of nursing
A nutritional food supplement should be offered to a client
who: - ANSWERS-has a significant weight loss
Which of the following statements best characterizes
continuous quality improvement? - ANSWERS-the clients
should be monitored for weight gain
During a survey, which of the following quality concerns
would most likely affect foodservice? - ANSWERS-
prevalence of weight loss
A client routinely refuses to drink milk. What would the
CDM do first? - ANSWERS-talk with the client to find an
acceptable alternative
